Monthly Archives: January 2012

Let me start from the beginning – well, at least from yesterday morning. Patti and I took an early morning drive to Cape Ann via Starbucks for our Misto and Latte. There are some things we can’t live without…

She invited me to run the Twin Lights Half Marathon with her from Gloucester to Rockport and back again this coming May, so we had to check out the course before training begins. Woo Hoo! Now, first, that’s an honor because its scary to run with other people. At least for me it is, and she asked me to do it with her. And second, I’m so excited because its going to be a blast!!! We get to do things we’ve both been trying to make a priority (running/a half marathon and spending time with our girlfriends) but have found it really hard to do.

On the way home, we stopped at the Wayland Winter Farmer’s Market at Russell’s and visited one of my favorites – Winter Moon Farm. The farmer, Michael Doctor, is delightful, and his carrots are seriously the best I have ever tasted. AND – they come in different colors! Did you know there are yellow and purple carrots?!?!?

After some delish spontaneous shopping, we headed to Target and then home. All before 11:30!

So we headed to the girls’ basketball game, then a birthday party for one of Maddy’s friends, and finally home to make dinner. You know, a typical Saturday!

The girls wanted homemade Mac & Cheese. I wanted vegetables. And both girls wanted to try the purple carrots… how was this going to work? I’m a big fan of compromise, so we had both, and darn it – it was awesome. I mean, really, actually awesome!

In honor of the Epiphany, I present to you the Three Kings’ Royal Mac & Cheese ~

The following recipe is for a double batch!

Ingredients:

2 packages whole wheat elbow pasta

2 T Olive Oil

2 leeks, rinsed well and sliced thin

4 cloves of garlic, minced

2 purple carrots, peeled and diced

3 1/2 C skim Milk, divided

6 T Whole Grain Pastry Flour

2 C low-fat (no salt added) cottage cheese

3-4 C shredded cheese (I used Gruyere, Swiss and Fontina)

1 package frozen peas

2-3 T panko bread crumbs

Sea salt and pepper to taste

Directions:

Preheat oven to 450 degrees and spray a large glass baking dish with olive oil or cooking spray.

Heat olive oil in a saute pan, and add garlic, leeks and carrots. Cook on med-high heat for 5-6 minutes until leeks are softened.

Puree sauteed mixture in a blender or food processor until combined, and purple! Set aside.

Prepare pasta as directed on package.

Drain pasta and return to pot.

In a medium saucepan, heat 3C of skim milk until steaming. In a separate bowl, whisk together flour and remaining 1/2C milk until smooth.